Ingredients
For the salads
- 1 can chickpeas (rinsed and drained)
- 2 chicken breasts (cooked and diced)
- 2 cups cooked quinoa
- 4 oz feta cheese (crumbled)
- 1 pint cherry tomatoes (halved)
- 1/2 English cucumber (diced)
- 1 head lettuce (shredded)
For the dressing (per container)
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried oregano
Instructions
- If needed, cook and dice the chicken and cook the quinoa, then let both cool. Short on time? Use rotisserie chicken and pre-cooked quinoa.
- Add the dressing ingredients to the bottom of each meal prep container and whisk together.
- Divide the quinoa (about 1/2 cup) into each container, right on top of the dressing.
- Add the chickpeas (about 1/4 cup) to each container.
- Divide the diced chicken and crumbled feta among the containers.
- Add the cucumber and cherry tomatoes.
- Top each container with shredded lettuce, keeping it up away from the dressing so it stays crisp.
- Seal and refrigerate for up to 4 days. When ready to eat, shake or toss so the dressing coats everything.
Notes
- Layering the lettuce on top and away from the dressing keeps it fresh and crunchy all week.
- For a shortcut, use rotisserie chicken and your favorite store-bought dressing.
- Store up to 4 days in the fridge.
Nutrition
Serving: 1gCalories: 560kcalCarbohydrates: 34gProtein: 25gFat: 34g